Let’s Bake!

I’ve returned! I know it’s been a rather long absence, but let me explain…

In March of this year, we moved down valley to Eagle. Amid the hustle and lack of organization that comes from a short notice move, I lost my digital camera, and have yet to find it.

Right after the move came a huge scramble to finish my commercial kitchen in time for wedding season. This was a very stressful time of finding the right space, modifying it to comply with local health department codes, ordering equipment, coordinating deliveries, and inspections. If you’ve ever opened or worked in a restaurant or food establishment prior to opening, you know what I’m talking about, and the work that comes with it.

The kitchen was finished just in time for my first wedding in June. And just like that, wedding season took off. It was a good season with several incredible jobs.

Oh, and we also fostered a dog for two months, and adopted a new puppy.

But, the good news is, I am back! I have been here the whole time, assisting with questions, reading your comments, and feeling touched that you all still come on here to bake and master your high altitude kitchens. And now I am ready to bake again and share more recipes.

This past summer and holiday season, I feel like there were several recipes I just seem to have on repeat- they are solid, delicious recipes that are simply impossible to replace. For those seeking inspiration, keep reading:

Mountain Cornbread – Anytime we have smoked or BBQ chicken, macaroni and cheese, baked beans, etc., this is my go-to side. You won’t be disappointed- promise.

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Welcome Back!!!! I am so happy for your success! You are such a beautiful woman and your sharing with others your wonderful recipes makes you more so in my eyes. I am so excited to see new posts from you! Yay!

We just found this blog and are so excited! My wife and I moved here (to Westminster, CO) from Peoria, IL around 8 years ago and still struggle with the altitude for our cooking. We are excited to try your recipes with my 5-year-old daughter… she loves to bake! Thanks for being here and sharing your wisdom!

I came across your blog looking for answers to GF bread baking at high altitudes (I’m in Durango at 6,600 FT). Baked a loaf yesterday with a self-made blend of GF flours…pretty nice mix for my taste, added 1/2 c of soaked millet. Bread rose at about double and looked great until half way through the baking and it sunk in the middle. Eggs were added, so I’ve read this could be part of the problem.

So….writing to see if you’ve had success baking yeast end GF bread in Eagle? And if you have ,mwould you be willing to share your recipe? Thanks so much for your blog. Chocolate GF Oil Oil Cake looks awesome…will have to try that one.

Hi Linda, are you using yeast in your recipe, or no yeast? There is a great GF flour blend company called Cup4Cup that I love. I would suggest substituting either the multipurpose, wholesome, or pizza crust blend in your recipe- you’ll use equal amounts. Keep me posted on your yeast and I can try to assist from there 🙂